The garnishing of hams with other than vegetables or farinaceous items is not generally favoured by modern culinary practice whereas Financière and Godard garnishes were commonly used for ham in the old classical cuisine. However, these types of garnish are quite suitable and can be used when needed.
When the ham is served with one of these garnishes, it is braised with Madeira and the garnish served separately. The reduced wine from the braising of the ham is added to the sauce used for the garnish.
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